Beijing Jiali Hotel Haitiange - Kongfu cuisine can be tasted before the 18th. There are performances and activities before the 12th of the hotel lobby to promote Chinese traditional culture, which is super meaningful. Master Liu, chef of Shangri-La Hotel, is a master of the National Intangible Cultural Heritage, the descendant of Kongfu cuisine, Master Peng Wenxuan, who sits in the sea and sky at this event. Kongfu three sets of soup - choose old chicken, old duck and pig elbow three times repeatedly to hang, show the cooking of Kongfu cuisine, the soup is sweet and mellow. Kongfu sauce-flavored jar meat-choose the fine five-flower meat, to qufu local Kongfu house wine, flower carving wine, ice candy plus insects flowers, dried snow cabbage, after four hours of slow cooked, matched with a small garlic head, a piece of meat just put in, eating too cool, fat not greasy, lips and teeth to leave incense. Lubi Books - Eight head of Ming Shrimp tail, 15 years of flower carving wine, will cut into fine noodles of skin wrapped shrimp meat, golden crisp, shrimp meat tight bullet slip. "Have friends from afar, not happy" come to punch, sea and sky fire, must be in advance ah [color] [color] [color]
I have always liked to taste the restaurant in the hotel. I feel that the chefs there are all high-level and innovative with a combination of Chinese and Western. Especially the delicious desserts and cakes in the hotel, I always feel that you can’t eat it outside without eating.
Kerry Hotel welcomes the new chef Hu Zhaoming, the chef who has worked in Beijing hotels for more than 20 years. Two years ago, he led a small team at the Four Seasons Cantonese restaurant in Seoul and won one Michelin star. Now he is back in glory and brought ten big meals for Haitian Pavilion. The first taste of the three dishes is really extraordinary, a feast of taste. Stewed bamboo silk chicken with black garlic scallops for more than eight hours, the color is like coffee, but fresh and sweet. Boston Lobster with Sansho Sauce and Pork Mince, full of prawn meat and special sauce, the taste is not greasy, and the tenderness is good. Stir-fried scallops with Rando black mushrooms, the entrance is similar to a round and slightly sticky rice cake, silky scallops and fragrant black truffle pieces, paired with a special cocktail of summer breeze, it is a resort style.
Tastes good and will go again.
Carrie's quality, elegant environment, worth tasting.
Very good restaurant in a 5 star hotel
The best roast duck in Beijing is actually oily, crisp and fat, the sauce is very authentic, the flavor of maple is more strong, the price/performance ratio of duck can be other dishes, the taste is general, there is no outstanding.
The typical high-end hotel in the high-end restaurant, the food is not delicate, the taste is not to doubt, the environment is beautiful and elegant, the service is warm and thoughtful, definitely worth the money.